Use a reliable meat thermometer and remove the reverse sear tomahawk steak from the oven 10-15°F below your target temperature, as it will continue cooking during the sear. Let your cast iron ...

“Reverse searing” is the catchy phrase for baking a roast low and slow in a conventional oven, and tossing it in a hot pan afterward to get some nice color on the outside. The steak ...

Why reserve your entire oven to gently heat a couple steaks when you can free up the stove and put the meat in a smaller appliance, reducing both cooking time and preheating time. Reverse searing ...

That’s why I prefer to reverse-reverse-sear bone-in steaks. Image Finishing the steaks in the oven gives the cook more of a chance to relax.Credit...Armando Rafael for The New York Times.

If you reverse-sear your steak, you already know how ... preferably on a wire rack. Place the steak in the oven and let it reheat slowly, until the steak reaches about 100°F — the time will ...